Buon appetito!
Roasted red pepper and gorgonzola soup
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 1 bottle ELVEA Passata Soffritto
- 4 bell peppers
- 2 cloves garlic
- 4 tablespoons olive oil
- 5 dl vegetable broth
- sprig of thyme
- rosemary sprig
- pepper
- salt
- 150 grams rigate penne
- 250 grams of green beans
- 70 grams of gorgonzola
Preparation
-
1
Preheat the oven to 220 °C.
-
2
Cut the peppers in half and remove the seeds.
-
3
Place the bell peppers on a baking sheet skin side up and roast them until they are charred.
-
4
Mince the garlic and sauté in a little olive oil.
-
5
Stir and add the passata, along with the broth.
-
6
Strip the leaves from the herbs and add them to the soup.
-
7
Bring to a boil. Meanwhile, cook the penne for 8 minutes in salted water and drain.
-
8
Peel the bell pepper, cut into strips and add.
-
9
Season with pepper and salt. Cook with the lid on.
-
10
Simmer for 30 minutes and add the penne and the diced beans.
-
11
Finish with gorgonzola.
